Shortbread with almonds

Leave the butter for several hours at room temperature so that it softens but does not melt.

Grind sugar with butter using a blender or wooden spatula until sugar dissolves.

Add salt and vanillin to the butter-sugar mixture and stir.

Beat the eggs into the mixture and stir until smooth.

Add flour in a glass to the mixture, quickly kneading with a spoon or spatula until an elastic, soft dough.

Wrap the dough in a film, forming a uniform bar or cylinder, and put in the freezer to freeze.

If the dough is frozen, turn on the oven and preheat it to 250-300°C.

Cut almonds into thin slices.

Remove the dough from the freezer and cut into thin slices (~ 5 mm thick), spreading along the way on a cold roasting pan.

Lay out the cookie blanks not too close to each other, as the dough “spreads” a little during baking. Approximately 24 pieces are placed on the roasting pan of a home stove. cookies size ~ 5x4 cm.

Sprinkle sugar on top of cookies and top with sliced ​​almonds.

Bake at 250-300°C for 5-6 minutes, being careful not to burn the cookies.

Quickly remove the cookies with a spatula from the fryer, place on a paper towel and let cool for several hours.